Recipe: Polenta Cake with Sweet Tomato Chutney


Try this easy to make and interesting appetizer recipe made with polenta and olive oil.
Sugar 110 grams
Eggs 1
Lemon juice 25 grams
Lemon zest 2 grams
Flour 113 grams
Lemon Juice 25 grams
Vanilla beans 1 grams
Flour 113 grams
Polenta 30 grams
Extra virgin olive oil 160 grams
Egg white 110 grams
Sea salt 8 grams
Sugar 82 grams
Tomato 550 grams
Olive oil 10 grams
Panch phoron 4 grams
Grain sugar 250 grams
Black Paper 5 grams
Methods:Combine 110 gms sugar, egg yolk, lemon juice, vanilla bean seeds, and lemon zest in mixer bowl with whisk it. Mix on medium speed.
Sieved the flour gradually, while mixing it on a medium speed. In a slow stream, pour in olive oil.
Once thoroughly mixed, transfer the mixture to a large bowl, and set it aside.
Add egg whites and 8 gms of salt to the bowl of stand mixer.
Mix on high speed until eggs are light foamed and then add sugar.
Using a spatula, gently fold the egg whites into the batter, one third at a time.
Pour the mixture in a grassed mould bake at 150.c for 20 minutes.

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